SOUPS, SMALL PLATES AND SALADS

HEARTY TUSCAN MINESTRONE (Vegetarian) with Tuscan Olive Oil, fresh Local Greens, Parmigiano-Reggiano Cheese & Garlic Croutons 6.50

COUNTRY PATE PLATE 
with Cornichons, House Made Mustard and Toast Rounds
8.00

CARPACCIO
Pepper crusted Beef Tenderloin drizzled topped with Arugula from Living Water Farms drizzled with Olive Oil along wit garnish of Garlic Aioli and shaved Parmigiano-Reggiano 9.00 

SMOKED TROUT PLATE
with Horseradish Sauce, sliced Cucumbers, Red Onion and Rye Toast 11.00 

CRAB CAKE
with a mixed Pepper and Fall Greens Slaw with Classic Tarter Sauce with Finger Lime  10.00

PORK BELLY 
(Kurobuta Pork) grilled with an Asian Glaze, Romaine Leaves for making wraps along with House Pickled Cucumbers   8.50

SCALLOP AND SHRIMP 
wrapped in Pancetta served over a Potato Mousseline with an Olive-Meyer Lemon-Prosciutto Ham Caponata topped with a Natural Wild Arctic Char Roe   10.00

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MESCULN GREENS
(Good Earth Farms) with toasted Walnuts, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette 7.50

BABY GREENS (Vegetarian)
(Good Earth Farms) with Artichokes, Hearts of Palm & Red Wine Vinaigrette 8.00

CAESAR SALAD
 Classic combination of fresh Romaine, Garlic Croutons, Asiago Cheese and homemade Caesar Dressing 7.50

WARM GOAT CHEESE (Vegetarian)
(Cheese from Prairie Fruits Farm in Champaign IL)
with Red Pepper Coulis & grilled Lemon Toast with Balsamic Dressed Greens 8.00

PASTAS & GRAINS  
LASAGNA NOODLES
with a thick, full-bodied Bolognese Meat Sauce 15.00

PENNE PASTA  
with an Arrabbiata Sauce topped with shaved Bottarga (Dried Mullet Roe) Cand toasted Bread Crumbs 14.50

PORK RAGU
made with Heritage Farms Black Pig from Triple S Farms tossed with Penne Pasta 15.50

RISOTTO (can be made Vegetarian) 
with Roasted Red Peppers finished with Parmesean Cheese 16.50

WILD MUSHROOM RAGU (Vegetarian)
 served on aParmesan Cheese Polenta made from Henry Moore Yellw Corn Meal (grown Chemically Free From Spence Farms 13.00 


 HOUSE BOTTLED WATERS:
San Pellegrino (Sparkling) and Panna (Still)

We also have a Fish of The Day, Nightly Dinner Menu Specials and Prime Rib on Friday and Saturday Nights


LARGE PLATES

BEEF WELLINGTON
(A Maldaner's Specialty) with Truffle Sauce, Mashed Potatoes and Fresh Vegetables 28.00

FILET OF BEEF
(Center Cut) with your choice of Truffle or Red Wine Sauce served with Mashed Potatoes and Fresh Vegetables 30.00

RIBEYE  (SARATOGA CUT)
grilled and topped with Gorgonzola Cheese Butter and light Red Wine Sauce 27.00

PORK CHOP (Kurabota Pork) grilled, boneless Pork Chop served with House Made Baked Beans made with Funks Grove Maple Syrup along with Wilted Greens 18.50 

VEAL MEATBALLS  (Naturally Raised Veal) with a Marsala Wine Sauce served over Cheese Polenta topped with Fresh Arugula 17.00

 CALVES LIVER
 seared Liver with a roasted Onion, smoked Bacon, Mashed Potatoes and a Balsamic Vinegar Sauce 18.00

RACK OF LAMB  (Iowa Lamb)
served with a Quinoa, Date and Lamb Sausage Stuffing, wilted Greens and Lamb Au Jus  29.00

DUCK BREAST AND LEG sauteed and served with Duck Confit, Orange Glazed Sweet Potatoes and a Blood Orange Sauce  24.00

QUAIL STUFF(ED WITH SWEET ITALIAN SAUSAGE
served on Polenta made from Henry Moore Yellow Corn Meal (grown chemically free from Spence Farms) over Wilted Greens 21.00

CHICKEN “2-WAYS” (Organic & Free-Range; Bear Creek Farms)
Pan roasted Chicken Breast with a braised Leg and Thigh served with Roasted Local Vegetables served over soft Polenta    18.50

PISTACHIO CRUSTED WILD SALMON
with an Asian Glaze served a Vegetable Medley along with Mashed Potatoes 25.00

SEARED TUNA LOIN  (Sashimi Grade Tuna)
with a Shiitake Mushroom Salad topped with mildy Spicy Red Chili Tuna TarTare with a Blood Orange and Ginger Vinaigrette  26.00

By clicking above picture it will take you to our Appetizer and Buffet Lists for Private Parties and Caterings

Dinner Menu current as of 4-5-13
Prices and availability subject to change.

We also have a Fish of The Day, Nightly Dinner Menu Specials and Prime Rib on Friday and Saturday Nights